Brew Guide

Espresso

Pour Over

Moccamaster

Aeropress

Espresso

Dose:

  • 20g in

Yield:

  • 40g out (1:2 ratio)

Time:

  • 28–32 seconds

Temperature:

  • 93°C

Pressure:

  • 9 bars

Grind Size:

  • Fine, aiming for a steady, controlled flow

Taste Profile:

  • Body: Full, smooth, rounded

  • Acidity: Balanced, subtle brightness

  • Sweetness: Honey-like, syrupy

  • Aftertaste: Lingering, slightly nutty with a soft, caramelized finish

Adjustments:

  • Too sharp / under-extracted? Fine-tune grind finer or extend time slightly.

  • Too heavy / over-extracted? Coarsen grind slightly or pull a touch shorter (~38g).

  • Want even more syrupy texture? Extend pre-infusion (if possible) or try a slightly higher temp (94°C).

Pour Over

Equipment You’ll Need:

  • Pour-over dripper (Origami,, Hario V60, or similar)

  • Paper filter (for your dripper)

  • Grinder (burr grinder recommended)

  • Gooseneck kettle (for precise pouring)

  • Scale (to measure coffee and water)

  • Timer (to track brew time)

  • Carafe or mug (to brew into)

  • Thermometer (optional, to monitor water temperature)

 

Brewing Specs: For 2 small-medium sized cups

  • Coffee: 20 grams (medium-coarse grind)

  • Water: 300 grams

  • Water Temperature: 92-96°C (198-205°F)

  • Brew Time: Under 3 minutes

 

Step-by-Step Instructions:

  1. Prep:

    • Place the paper filter in your dripper, then rinse with hot water to remove any papery taste and preheat the dripper. Discard the rinse water.

  2. Grind Coffee:

    • Measure 20 grams of coffee and grind to a medium-coarse consistency (slightly coarser than table salt).

  3. Set Up:

    • Put the dripper on your carafe or mug. Tare your scale to zero with everything in place.

  4. Bloom:

    • Start your timer and pour 50 grams of water in a slow, circular motion to saturate the grounds evenly. Let it sit for 30 seconds to bloom, which releases gases for better extraction.

  5. Main Pour:

    • After the bloom, pour the remaining 250 grams of water in a controlled spiral, finishing by the 2-minute mark. Aim for steady, even coverage over the grounds.

  6. Brew Time:

    • Let the coffee fully drip through. Total brew time should be under 3 minutes. Adjust grind size if needed: finer for a slower brew, coarser for faster.

  7. Serve:

    • Once the drip stops, remove the dripper and gently swirl your carafe or mug. Pour, and enjoy.

Moccamaster

Equipment Needed:

  • Moccamaster coffee brewer (Classic 1.25 litre model)

  • Freshly ground coffee (medium grind)

  • Digital scale

  • Filter paper (Moccamaster No.4 or Filtropa)

  • Stirring spoon

  • Fresh, filtered water

Brew Specifications:

  • Coffee: 55 - 60g

  • Water: 1.25 liters

  • Brew Time: Approx. 4-6 minutes

  • Bloom Time: Approx. 30-45 seconds

Instructions:

  1. Prepare the Equipment:

    • Insert a paper filter into the Moccamaster’s filter basket and rinse with hot water to remove any paper taste and preheat the carafe. Discard the rinse water.

  2. Weigh & Grind Coffee:

    • Measure 55g - 60g of coffee and grind to a medium consistency, similar to coarse sea salt. Adjust coffee weight depending on taste.

  3. Fill the Water Tank:

    • Pour 1.25 liters of fresh, filtered water into the water reservoir.

  4. Bloom the Coffee:

    • Add the ground coffee to the filter basket.

    • Start the Moccamaster.

    • Once about half of the water has flowed into the dripper (approx. 500-600ml), stir the coffee grounds gently and let it bloom for 30-45 seconds.

  5. Complete the Brew:

    • After blooming, allow the remaining water to flow through. Stir gently once more halfway through to ensure even extraction.

    • The total brew time should be 4-6 minutes.

  6. Serve:

    • Once brewing is complete, swirl the carafe to mix the coffee. Serve and enjoy.

Tips for Optimal Brew:

  • Stirring the bloom helps achieve an even extraction and better flavor balance.

  • Adjust the grind size if the brew takes too long or too short.

  • For best results, use pre-ground coffee within 15 minutes of grinding.

Aeropress

Ingredients:

  • 15g medium-fine ground coffee

  • 200g water (92-96°C)

Brew Time: 2:30 minutes

Steps:

  1. Prepare AeroPress: Rinse filter, attach cap, and place on mug.

  2. Add Coffee: Add 15g of coffee to the chamber.

  3. Bloom: Pour 30g of water, wait 30 seconds.

  4. Add Water: Pour remaining 170g of water.

  5. Stir & Steep: Stir for 10 seconds, attach plunger, steep for 1:00 minute.

  6. Press: Press gently for 30 seconds.

  7. Serve: Swirl and enjoy.